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Mushroom Ravioli with Spinach

Mushroom Ravioli with Spinach

Susan
Mushroom Ravioli with Spinach is an elegant yet simple dish that’s perfect for a quick dinner or a cozy night in. The tender mushroom ravioli is complemented by a creamy sauce filled with earthy mushrooms, vibrant spinach, and a hint of Parmesan. Every bite is a harmonious blend of fresh ingredients and indulgent flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 1 cup mushrooms chopped
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese grated
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package 9 oz mushroom ravioli

Instructions
 

  • Cook Ravioli: Boil the mushroom ravioli according to package instructions. Drain and set aside.
  • Sauté Mushrooms: In a large skillet, heat olive oil over medium heat. Add chopped mushrooms, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and golden.
  • Add Spinach: Stir in fresh spinach and cook until wilted, about 2 minutes.
  • Prepare the Sauce: Pour in chicken broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer. Allow the sauce to thicken slightly, about 3-4 minutes.
  • Combine with Ravioli: Add the cooked ravioli to the skillet. Toss gently to coat the ravioli in the creamy mushroom sauce.
  • Finish with Parmesan: Sprinkle grated Parmesan cheese over the dish. Serve warm and enjoy!

Notes

  • Cook ravioli carefully: Ravioli can be delicate; avoid overcooking and handle with care to prevent breaking.
  • Season as you go: Taste and adjust salt and pepper throughout the cooking process to ensure the perfect balance.
  • Fresh spinach is best: If using frozen spinach, thaw and drain it well to avoid excess liquid in the sauce.
  • Grate Parmesan fresh: Freshly grated Parmesan melts better and enhances the flavor of the dish.